Dinner Menu

Menu of the week Sept 18th to Sept 24th

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS AND BEERS 2 for 1

WINES BY THE GLASS $5


BRUSCHETTA Fresh Burrata cheese, roasted duck and fig jam 5
OLIVE MARINATE Marinated mixed Italian olives 3
PAPPA AL POMODORO Tomato bread soup 4
FIORI DI ZUCCA Zucchini blossoms stuffed with ricotta and anchovies 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 6
INSALATA TROPEANA Heirloom tomatoes, red onions, black olives 4

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 5
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
BRUSCHETTA 8
Home made bread toasted and topped with burrata cheese, roasted duck, mint pesto & fig jam
PAPPA AL POMODORO 8
Organic tomato bread soup
INSALATA DI RADICCHIO 10
Radicchio salad with berries, pistachios and gorgonzola cheese. Agave dressing.
INSALATA DI BARBABIETOLA 9
Golden and red beets salad, goat cheese, pine nuts. Orange vinaigrette.
INSALATA AUTUNNALE 9
Shaved fennel, carrots, frisee’, orange, lemon basil dressing
CAPRESE CON BURRATA 14
Fresh burrata cheese served with heirloom tomatoes, calabrese oregano and EVO
CALAMARI ALLA GRIGLIA CON INSALATA 13.5
Fresh Monterey bay calamari grilled on a bed of seasonal salad with olive oil and lemon
CARPACCIO DI FILETTO DI MANZO 13.5
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
GNOCCHI DI RICOTTA CON POMODORINI 12
Ricotta cheese gnocchi servde in orange juice and fresh cherry tomatoes sauce

House made Pasta & Secondi

TORTELLI DI BARBABIETOLA CON RICOTTA AFFUMICATA 16
Roasted beet ravioli with butter and sage sauce and shaved smoked ricotta cheese
FETTUCCINE AL RAGU’ DI AGNELLO * 16
Shredded lamb shank ragu over fettuccine pasta
RAVIOLI DI NUNNATA CON CAPRINO PEPATO E FIORI DI ZUCCA 19
Squid ink ravioli filled with newborn sardines and goat cheese, zucchini blossoms olive oil sauce
FREGOLA SARDA CON FRUTTI DI MARE E ‘NDUJA 17
Toasted semolina pasta with ‘Nduja sausage, fresh calamari and prawns. White wine sauce.
FILEJI DI RENATO* 16
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
PARMIGIANA DI MELANZANE 16
Eggpalnt parmigiana served with fresh mozzarella and tomato sauce
BRANZINO AL CARTOCCIO 26
Whole Mediterranean seabass pan roasted and finished in the oven in parchment paper
TAGLIATA DI FILETTO DI MANZO CON FINSALATINA DI RUCOLA E FARRO 27
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
POLLO ARROSTO 19
Half roasted chicken served with lemon and thyme sauce and a side of potatoes
* available home made gluten free option

Sides

FAGIOLINI SALTATI 6
Green beans sauteed with sundried tomatoes and EVO
CAVOLFIORI AL FORNO 6
Cauliflowers baked in the oven with parmigiano, nutmeg, bechamel sauce
INSALATA TROPEANA 6
Heirloom tomatoes salad, taggiasca olives, red onions. EVO

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
TARTUFO 8
Hazelnut and chocolate gelato served in a plate like in Pizzo Calabro
PANNA COTTA 8
White chocolate panna cotta with sambuca and blueberry compote